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Kind
Carne
Kind
Carne
Ingredients:
Ingredientes: - Pierna de Cordero Rellena: Pierna de Cordero Lechal, Espinaca, Falda Lechazo, Nata, Riñones de Lechazo, Mollejas de Lechazo, Puerro, Aceite de Orujo, Vino Fino de Jerez, Piñón Chino, Aceite de Girasol, Ajo, Sal y Pimienta negra. - Duxelle de Setas: Shii-Take, Espinca, Pimienta Negra, Sal, Nata, Caldo de Pitu, Limón y Soja. - Salsa de Cordero: Cordero Lechal, Cebolla, Tomate, Vino Blanco, Limón, Ajo, Tomillo, Romero, Aceite de Oliva Virgen Extra, Pimienta y Guindilla.
Stuffed Lamb Leg by Hermanos Manzano roasted and filled with the lamb's sweetbreads and kidneys, spinach, pine nuts, and leek. A festive dish to enjoy at the table. Made with churra breed suckling lambs raised alongside their mothers at Dehesa La Guadaña (Labadía Petramora), they are fed exclusively on maternal milk, which results in tender and very juicy meat.
Preparation: Remove the stuffed lamb leg from the bag with the juices onto a tray and place it in the oven at 200º for 30 minutes, or until well browned. Meanwhile, place the mushroom duxelles in a saucepan over a double boiler for 10 minutes in boiling water, and at the same time, heat the sauce in another saucepan until it boils. Remove the leg from the oven and cut it into medallions, plate it on a serving dish, generously drizzle with the lamb juice, accompany with the mushroom duxelles, and it's ready! Prepared by Hermanos Manzano in their restaurant Casa Marcial (3 Michelin Stars). Brown and serve.
Includes:
- Stuffed lamb leg
- Lamb sauce
- Mushroom duxelles
Net Weight: Stuffed Lamb Leg: approx. 1.2 kg + Mushroom Duxelles: 400 g + Lamb Sauce: 200 g. Storage: Refrigerate between 1ºC and 4ºC. Allergens: Stuffed Lamb Leg: Nuts, Milk, and Sulphites. Mushroom Duxelles: Milk, Soy, Celery, and Eggs. Lamb Sauce: Sulphites, Celery, Eggs, and Soy. Origin: Arriondas, Asturias. Packaging: Vacuum-sealed.
Ingredients:
Ingredientes: - Pierna de Cordero Rellena: Pierna de Cordero Lechal, Espinaca, Falda Lechazo, Nata, Riñones de Lechazo, Mollejas de Lechazo, Puerro, Aceite de Orujo, Vino Fino de Jerez, Piñón Chino, Aceite de Girasol, Ajo, Sal y Pimienta negra. - Duxelle de Setas: Shii-Take, Espinca, Pimienta Negra, Sal, Nata, Caldo de Pitu, Limón y Soja. - Salsa de Cordero: Cordero Lechal, Cebolla, Tomate, Vino Blanco, Limón, Ajo, Tomillo, Romero, Aceite de Oliva Virgen Extra, Pimienta y Guindilla.
Stuffed Lamb Leg by Hermanos Manzano roasted and filled with the lamb's sweetbreads and kidneys, spinach, pine nuts, and leek. A festive dish to enjoy at the table. Made with churra breed suckling lambs raised alongside their mothers at Dehesa La Guadaña (Labadía Petramora), they are fed exclusively on maternal milk, which results in tender and very juicy meat.
Preparation: Remove the stuffed lamb leg from the bag with the juices onto a tray and place it in the oven at 200º for 30 minutes, or until well browned. Meanwhile, place the mushroom duxelles in a saucepan over a double boiler for 10 minutes in boiling water, and at the same time, heat the sauce in another saucepan until it boils. Remove the leg from the oven and cut it into medallions, plate it on a serving dish, generously drizzle with the lamb juice, accompany with the mushroom duxelles, and it's ready! Prepared by Hermanos Manzano in their restaurant Casa Marcial (3 Michelin Stars). Brown and serve.
Includes:
- Stuffed lamb leg
- Lamb sauce
- Mushroom duxelles
Net Weight: Stuffed Lamb Leg: approx. 1.2 kg + Mushroom Duxelles: 400 g + Lamb Sauce: 200 g. Storage: Refrigerate between 1ºC and 4ºC. Allergens: Stuffed Lamb Leg: Nuts, Milk, and Sulphites. Mushroom Duxelles: Milk, Soy, Celery, and Eggs. Lamb Sauce: Sulphites, Celery, Eggs, and Soy. Origin: Arriondas, Asturias. Packaging: Vacuum-sealed.
